Combine the milk with the double cream and the cinnamon sticks. Heat over a medium heat until nearly boiling, remove for the heat and allow the flavours to develop for an hour. Cream the eggs yolks with the sugar. Strain the cream mix onto the milk mixture and cook over a mediim heat until the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil. (The custard can be cooked over hot water or in a bain-marie, but it takes longer). When thickened, cool the mixture over ice cubes. When cold strain into the ice cream machine and freeze according to the manufactures instructions. When the ice cream has set, turn into a bowl and store in the freezer until ready for use. Per serving: 481 Calories (kcal); 31g Total Fat; (56% calories from fat); 22g Protein; 32g Carbohydrate; 893mg Cholesterol; 185mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (984g)|
|Recipe Makes: 1|
|Calories from Fat: 2260 (74%)|
|Amt Per Serving||% DV|
|Total Fat 251.1g||335 %|
|Saturated Fat 118.4g||592 %|
|Monounsaturated Fat 94.7g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 7108.3mg||2187 %|
|Sodium 401.2mg||14 %|
|Potassium 940.3mg||25 %|
|Total Carbohydrate 109.2g||32 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 107.1g|
|Protein 94.8g||135 %|
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Calories per serving: 3043
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